This easy peach crumble recipe is summer dessert perfection. Sweet, ripe peaches bake until soft and jammy beneath a golden, buttery cinnamon crumble. Each bite pairs juicy fruit with a crisp, crumbly topping — serve warm with vanilla ice cream or whipped cream for a classic finish.
This peach crumble (different from a peach crisp) is a simple, comforting dessert. Fresh peaches become tender and jammy while the topping stays crisp and buttery, scented with cinnamon and warming spices.
No special equipment or pie crust skills are needed — you can use fresh, frozen, or canned peaches, making this a year-round favorite. Serve it warm with a scoop of vanilla ice cream and watch it disappear.
Table of Contents
- Key Ingredients
- Variations
- How To Make Peach Crumble
- Pro Baking Tips
- Recipe FAQs
- More Peach Recipes
- Peach Crumble Recipe
Key Ingredients
(Full ingredient list and quantities are in the recipe card below.)
- Fresh peaches — choose ripe but firm peaches; overly soft fruit can become mushy when baked. Taste them first and adjust sugar if needed.
- All-purpose flour — the base for a tender, crumbly topping.
- Cold butter — cubed and worked into the flour to create flaky, crunchy topping pieces.
- Light brown sugar — adds sweetness and caramel notes; used in both topping and filling.
- Cinnamon, ginger, and nutmeg — warm spices that enhance the peaches.
- Cornstarch — thickens the filling so it’s luscious, not runny. All-purpose flour can be substituted in a pinch.
- Lemon juice — brightens and balances the sweetness of the fruit.
Variations
Make this crumble your own with any of these ideas:
- Add other fruits like berries or apples for a mixed-fruit crumble.
- Stir a little maple syrup into the filling for a deeper sweetness.
- Add a splash of bourbon to the filling for a warm, boozy note.
- Top with vanilla ice cream — a la mode is highly recommended.
- Add a spoonful of peach jam to intensify the fruit flavor.
- Mix chopped nuts or oats into the crumble for extra crunch.
How To Make Peach Crumble
Preheat the oven to 375°F.
Step 1: Make the crumble topping. In a large bowl combine flour, brown sugar, granulated sugar, cinnamon, and kosher salt. Cut cold butter into cubes and pinch or use a pastry cutter until pea-sized crumbs form. Chill in the freezer while you prepare the fruit.
Step 2: Halve and pit the peaches, then slice about 1/4 inch thick.
Step 3: In a large bowl, toss the peach slices with brown sugar, cornstarch, cinnamon, nutmeg, and ginger. Add lemon juice, vanilla, and melted butter; stir to coat. Let rest 10 minutes to macerate.
Step 4: Transfer the peaches to a 10-inch cast iron skillet or a 9×13 baking dish. Remove the topping from the freezer and sprinkle evenly over the fruit, breaking into larger clumps if desired. Bake 50–55 minutes in a skillet (or 35–40 minutes in a 9×13) until the filling bubbles and the topping is golden. Let rest 15–20 minutes before serving so the filling sets.
Pro Baking Tips
- Choose the best fresh peaches you can—ripe but still firm for texture.
- Let the crumble rest at least 15–20 minutes after baking so the juices thicken.
- Serve fresh for the best crunch; leftovers can soften over time.
- Use cold butter and chill the topping before baking to keep it crisp on top.
- If you prefer a smooth filling, blanch peaches for 30 seconds and cool in ice water to peel skins easily.
- Bake until the center is bubbling and the topping is deep golden brown to ensure the fruit has thickened.
Recipe FAQs
Yes. Thaw frozen peaches and drain excess liquid; for canned peaches, drain well and reduce added sugar as needed.
Yes. Substitute almond flour or a 1:1 gluten-free flour for the all-purpose flour in the topping.
Bake until the topping is golden and let the crumble cool slightly before serving. Store leftovers uncovered at room temperature for the first day to help retain crunch.
Peeling is optional. Skins add texture and color; peel only if you want an extra-smooth filling.
Yes. Assemble the topping and refrigerate, or assemble the whole dish and bake when ready. If preassembled, keep chilled and bake from cold, increasing bake time slightly if needed.
More Peach Recipes
Desserts
Peach Galette with Puff Pastry
Desserts
Peach Cobbler with Cake Mix
Desserts
Cast Iron Skillet Peach Cobbler
Desserts
Peach Pie with Canned Peaches
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Peach Crumble Recipe
Britney
Equipment
- 10-inch cast iron pan (or 9×13 baking dish)
- Mixing bowls
Ingredients
Crumble Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 1/2 tsp cinnamon
- 3/4 cup salted butter, cold and cubed
- 1/4 tsp kosher salt
Peach Crumble Filling
- 3 lbs peaches, sliced
- 1/2 cup brown sugar
- 2 tbsp cornstarch
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 2 tbsp salted butter, melted
- 1/4 tsp kosher salt
Instructions
- Preheat oven to 375°F.
- Make the crumble: combine flour, brown sugar, sugar, cinnamon, and kosher salt. Cut in cold butter until pea-sized crumbs form. Chill in the freezer.
- Slice peaches into 1/4-inch slices, removing pits.
- In a bowl, toss peaches with brown sugar, cornstarch, cinnamon, ginger, nutmeg, lemon juice, vanilla, and melted butter. Let sit 10 minutes.
- Transfer peaches to a 10-inch cast iron skillet or 9×13 baking dish. Sprinkle chilled crumble evenly over the fruit.
- Bake 50–55 minutes in a skillet (35–40 minutes in a 9×13) until bubbly and golden. Let rest 15–20 minutes before serving.
Notes
- Use the best fresh peaches available — ripe but firm.
- Serve the crumble fresh for the best texture.
- Chill the topping before baking to keep it crisp on top.
- If you prefer peeled peaches, blanch and cool them to remove skins easily.
- Bake until the filling bubbles and the topping is deep golden brown.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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